English Roast Beef

To prepare the English roast beef, start by boiling the accompanying potatoes 1; they should be soft but not falling apart when cooked. While they cook, trim the excess fat from the meat 2; don't remove it all as it helps to retain moisture in the meat. Next, you need to tie it so that once cooked it will have a regular shape. First, place the meat on a cutting board and get some string; then slide it first under the meat and then over it, lengthwise. To secure the string, tie a small knot at one end, leaving a longer piece of string 3.

With this longer piece, make a loop around the meat and tie another knot to secure it. Now, simply make several more loops around the meat 4 to create the typical cage, and once you reach the end, go back to make two more loops 5. To tighten everything, create a loop by wrapping the string a couple of times around your hand, and once you pass the roast through it, gently pull the string 6.

Here's the meat tied with the string 7; now you need to prepare the aromatic salt. Wash and pat dry the aromatic herbs with a paper towel. Place the salt 8, rosemary, and sage 9 into a food processor.

Close with its lid and blend everything, then add the mustard powder 10 and blend again 11. For convenience, pour the rub into another bowl 12.

Take a pinch of it and use it to season the meat 13, massaging it with your hands to spread the rub evenly; save the rest for later. Heat a drizzle of oil in a pan 15

and sear the meat well on all sides (16-17), being careful not to poke it. Don't rush, and only when the meat is well browned, transfer it back to the cutting board 18.

You can add half a tablespoon of water to the herb salt mixture 19 and mix it all together. Then use it to cover the top of the roast, placing it first in the center with a spoon 20 and then spreading it well with your hands, pressing it gently to adhere better 21.

Once done, transfer the meat onto a grill placed inside a baking tray 22; not touching the bottom of the tray will ensure even cooking. Cook everything in a preheated convection oven at 430°F (220°C) in the middle rack for 15 minutes. After this time, lower the temperature to 350°F (180°C) and cook for another 10-12 minutes. The internal temperature of the meat should be between 118-126°F (48-52°C), depending on whether you prefer it rare or medium-rare. Meanwhile, the potatoes will be cooked and can be drained 23. At this point, cut the potatoes in half lengthwise 24.

Then heat a pan with a drizzle of oil, butter, and a peeled garlic clove, halved and with the germ removed 25. Place the potatoes in the melted butter, cut side down 26. Let the potatoes brown well 27, adding a sprig of rosemary, and while keeping an eye on them, prepare the citronette.

In a bowl, pour the lemon juice, mustard 28, and extra virgin olive oil 29, and whisk everything together until you get a stable emulsion 30.

After the cooking time, remove the meat from the oven 31. Turn over the potatoes, which should be well browned 32, and wait another minute before turning off the heat. Meanwhile, cover the meat with aluminum foil 33; this way, the juices will redistribute within the fibers, and the core temperature will rise by a couple more degrees.

Now transfer the meat to a cutting board, remove the aluminum foil, take a small piece of the herb crust from the meat 34, and crumble it into the citronette 35, whisking to dissolve it completely. Remove the remaining crust and discard the string 36.

Slice the meat 37 and retrieve the potatoes 38; you're ready to plate. Place a couple of slices of meat and a potato on each plate. Drizzle some citronette only on the meat and garnish with a sprig of rosemary. Your English roast beef is ready to be served 39!